Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 15 oz (425g) pumpkin puree
  • 2 large eggs (100g)
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Beat the softened butter and granulated sugar on medium-high until the mixture looks pale and fluffy.
  2. Mix in the pumpkin puree and eggs one at a time. Beat until the batter is smooth and a deep orange hue.
  3. Sift in the flour, baking soda, pumpkin pie spice, and salt. Mix on low speed just until no white streaks remain.
  4. Drop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  5. Bake at 350°F (175°C) for 10-12 minutes until edges are set and the center springs back slightly.
  6. Transfer to a wire rack and allow cookies to cool completely before frosting.
  7. Whip the cream cheese and butter together until velvety and lump-free.
  8. Slowly beat in powdered sugar, vanilla, and salt. Increase speed to high for 1 minute until the frosting is stiff yet spreadable.
  9. Apply the frosting to the cooled cookies using a knife or piping bag.